What Is Disodium EDTA in Canned Foods?

 

chickpeas2 Cropped SS

So, I came across a lovely recipe for making Roasted BBQ Chick Peas” and I remembered seeing a can of chickpeas in my cupboard and decided to pull it out.  I turned it around to check the ingredients (something I’ve trained myself to do over the years) and I noticed this can of chickpeas contained a preservative called “Disodium EDTA” or  Calcium Disodium Ethylenediaminetetraacetic acid (grrr…).  I’m not sure what this was doing in my cupboard because I would not have purchased it. Perhaps my husband picked it up for me to make hummus (while he is sooo helpful, his “turn the can over and read the ingredients reflex” is not quite developed yet.  But that’s ok. He’s got so many other awesome qualities!! 🙂

What is Disodium EDTA?  In short, It is a chemical salt used as a preservative in our food and our cosmetics.  Because of its ability to grab onto other molecules, it’s also used in medicine to remove heavy metals from the body  (a treatment called chelation).   This treatment as mentioned on the “WebMed.com website, may have life-threatening effects such as kidney damage and kidney failure.”   Not to mention other nasty side effects that are mentioned in that article.

OK, so chelation is risky business, but what about having Disodium EDTA in our food?  Is it safe to consume?  While the FDA, in the US and Canada claims that trace amounts of Disodium EDTA are safe for human consumption, I can’t help but wonder what damage this chemical salt could potentially be doing to my body over time.

I found this really great article about this preservative that is worth checking out here on this website:  http://foodconstrued.com/2011/12/calcium-disodium-edta/   (Thank You to Food Constructed for sharing their information with HealthNuts.club).

I don’t know about you, but when I see a product written poison on it, I wouldn’t attempt using it in my food, even if it meant only adding trace amounts into my daily diet.  Logically, if everything we eat has trace amounts of some type of poisonous chemical, doesn’t that add up at the end of the year? I mean, I’m not a math genius nor a chemist, but seems to me the more we’re exposed to a chemical, the more our health is at risk.

So, I was thinking, the only way to ensure that the chickpeas or (garbanzo beans- another word for chickpeas) are not bathing in toxins, is to prepare them from scratch.  By doing this, you’re not only avoiding harmful preservatives, but you’re also saving money.  It costs much less to purchase a good quality bag of dried chickpeas than buying a can of chickpeas.  But how to prepare the beans, you wonder?  Here is are two easy DIY:

1.  Pressure Cooker Method (15 minutes);

2. Slow Cooker Method (4 hours).

Where can you buy chickpeas or Garbanzo beans?  You can find them at your local supermarket in the dried beans aisle, or you can purchase them online and get them delivered to your door.   I love shopping online!  It’s convenient,  not to mention how reading reviews from previous buyers helps me make better choices.

Here I found certified organic, non-GMO Verified, USA Grown (not China),  non-irradiated chickpeas for the best price!  A 5-lb bag for a little over $15.  They come in a reusable burlap bag (which I love).  So here’s the link:  Garbanzo / Chickpeas Organic for the USA.  If you’re in Canada, this product is not available (unfortunately), but you can purchase a good quality, organic chickpeas from here for Canada for a 1kg bag.  You can save money if you sign up for the subscribe and save to get an extra 5% or 15% off your purchase with free shipping.

“Food is essential to life; therefore make it good!”

 

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